How to make dry pasta cakes, how to make dry pasta cakes How to make dry pasta cakes

5000 grams of refined flour, 25 grams of alkaline flour, 50 grams of rapeseed oil, 100 grams of refined salt, 25 grams of peppercorn flour.

How to make it: 1 First put 4500 grams of dry flour into the basin, mix 1750 grams of water (spring heat, summer cool, autumn temperature, winter open), dissolve the alkaline flour with boiling water and pour it into the basin, knead it into the water dough, and then mix 500 grams of dry flour into the water dough, and tie it smooth.

2 Put rapeseed oil, refined salt and peppercorn noodles into a small plate and stir well to form a seasoning filling.

3 Divide the dough into pieces, first take a piece and knead it into long strips, and knead ten dough agents to make a furnace. The method is: take an agent and press it flat, pull a dough ball and dip it in the seasoning filling, wrap it in the cake, roll it into a round cake shape with a rod, put it on the pan (do not touch the oil on the pan) and burn it into light yellow on both sides, and then put it in the pan to bake and take it out.

Dry noodle cakes, originally the court food of the Song Dynasty, were passed down from generation to generation by a surname, and after King Yan seized the throne of his nephew emperor in the Ming Dynasty, the court also had turmoil. This person also roamed the streets, selling dry bread for a living. At the same time, the descendants of Emperor Jianwen also appeared to beg on the streets for a living.

King Yan sent people to watch who gave him food, so he arrested him and interrogated him. This bread seller secretly agreed with the descendants of Emperor Jianwen that as long as I beat the rolling pin of the cake, you can take it casually. Over time, it was also discovered by the surveillance.

This man fled from the capital and lived in Yunzhu to make a living by making dry bread. Therefore, the authentic dry noodle cake originated in Yunzhu, now only the Yushe has its food, very local flavor, the Yushe people are above the best to eat and give away, especially the beef and pig's head meat is delicious. After 1980, it was divided into streets and alleys.

Whoever beats the bread knocks the rolling rod loudly, which is ** in the above legend.

According to records, Yushe dry noodle cake has a history of more than 300 years, and the production technology and process have been handed down to this day, and it has always been the favorite snack of Yushe people, and it is an important "dry food" in the people's recipes, and it has also become a staple food that cannot be missed on some important occasions, and it is also a gift from the locals to their guests and friends.

This kind of cake is made without any seasoning, and does not need to be fried, but is made by burning the cooking utensils and pans used by Shanxi folk to make cakes. Looking at the yellow color, smelling the fragrance, it is soft and delicious in the mouth, crispy and fragrant. Moreover, the production process of this cake has also spread to Wuxiang, Zuoquan and other places adjacent to Yushe, but the traditional practice has been changed, and a lot of accessories have been added, some are sweet, some are salty, and the taste is different.

The traditional dry noodle cake is only available in Yusha, and only Yusha can make that kind of taste.

Dry noodle cake is the most common food of Yushe people, originally famous in the Shunzhi period of the Qing Dynasty, dry noodle cake, with the characteristics of delicious taste and not easy to catch fire.

How do you cook fried dry dough cakes? Pour the instant noodles into a juicer and crush them, then beat in the sausages, stir the tomatoes well, knead them into a dough, and fry them in a pan until they are cooked.

5 yuan a piece on the street, 5 pieces of flour for a bowl of flour!

1. Prepare boiling water at about 80 degrees, pour a small amount of flour and mix the noodles many times, and knead until the hardness can be pulled out.

2. Pour the dry flour into the prepared rapeseed oil, stir well, and form a paste for later use.

3. Push the kneaded dough forward to a long strip and grease it at the same time.

4. Roll the oiled dough back, knead it to a long strip, pinch off the big stuff, rotate and pinch the seal, and pull off the small dough with the seal.

5. Dip the small dough in oil again, stuff it into the middle of the agent, repeat the previous step, seal and flatten the agent.

6. Roll out the cake with a rolling pin, roll it out five or six times, and make sure that the cake is about 1cm thick and not too thin.

7. Do not grease the electric baking pan, turn on medium heat, fry for 3-5 minutes, and fry until there are hot patterns on both sides.

8. Preheat the oven for 2 minutes, turn on 180 degrees, put the middle layer, time for about 20min, and bake until the cake body expands.

1. The raw material of the biscuit is low-gluten flour, because the protein content of low-gluten flour is lower than that of other flours, so that the biscuits will be soft and delicious, and in the baking process, the volume of the flour will swell, and it will be easier to eat.

2. If you want to make soda biscuits, which are thin and crispy, then you can also use high-gluten flour, because it has a large gluten, which can play a supporting role when making, can better shape and has a crisper taste.

Answer: 1. Ingredients needed to make biscuits:

80 grams of corn oil, 50 grams of caster sugar, 115 grams of all-purpose flour, 65 grams of corn starch, 40 grams of milk powder, and one egg.

Second, the practice of cookies:

1. Mix the oil, eggs and sugar, stir with egg whip until the sugar melts, add all the powder, and mix the noodles with a silicone spatula.

2. Mix into such a smooth dough.

3. Take a piece of oiled paper, scoop out some dough with a spatula, wrap it in oiled paper, and gently press the dough to a thicker point with the palm of your hand.

4. Use a mold to press out the shape.

5. Cut off the toothpick, use the middle one, and prick the biscuit with a hole.

6. Preheat the oven at 160 degrees for about 5 minutes and bake for 20 minutes.

7. Finally, take it out after baking, and the biscuits are ready.

Egg biscuits: First, add the egg yolk and the whole egg to sugar, beat until thick, sieve into the low flour and stir. Then put it in a piping bag, squeeze it on a plate, put it in the oven to bake, and take it out when you are ready.

The dough is prepared as follows:1. Add yeast to the flour, add water and mix well.

2. Press the flat and roll it out into a thin flatbread.

3. Spread a layer of peanut oil and sprinkle with a little salt.

4. Roll it up from the bottom to the top.

5. The appearance of the roll.

6. Roll in a circle.

7. Roll out the electric baking pan, put in an appropriate amount of oil, and put in the cake.

8. Cook on both sides.

Hello, the etymology of cookies The etymology of the so-called biscuits is"Bread that has been baked twice", i.e. from the French words bis (to do it again) and cuit (to bake). It is baked with flour and water or milk without yeast, and is very convenient and suitable as a storage food for travel, sailing, and mountaineering, especially in times of war.

Specific method: 2 eggs, 80 grams of fine sugar (add according to your own situation), 1 2 tsp salt, 50 g of melted cream, 320 g of flour (all-purpose can be used), 1 2 tsp baking powder.

Method 1Put all the ingredients in a basin in order and stir into a homogeneous dough (only add the second one when one ingredient is mixed well).

2.Sprinkle some flour on the table, pour the dough over the flour and sprinkle a layer of flour over the dough specialty biscuits.

3.Roll out thick slices with a rolling pin and let sit for 30 minutes.

4.Use a cookie mold (other molds of various shapes are fine, if you don't have one, you can use a cup instead) to print various shapes of sheets, prick some holes in them with a fork, and put them in the baking sheet.

5.Preheat the oven to 160 degrees and bake for about 20 minutes.

I made it delicious today, and I ate half a plate while watching the TV series, and I call it a cookie.

Three-minute microwave biscuit recipe:

Ingredients (80 grams of cream, 40 grams of sugar, 1 egg, 100 cc of milk, 150 grams of flour).

Method: Mix the melted cream (fresh milk is OK) with sugar and add the eggs in order. Milk, finally add flour and stir slowly, spread baking paper on a plate, apply a spoon to the paper, and bake in the microwave over strong heat for 3 minutes.

Take it out and extrude the shape with the model while it's hot.